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Thai Zucchini Noodle Salad

The heart of this dish lies in nutrient-packed zucchini and carrot noodles, along with sliced cabbage, offering a colorful crunch and an array of vitamins. The creamy peanut butter contributes healthy fats and protein, while the dressing, a fusion of soy sauce, lime juice, agave nectar, and sriracha, adds sweet, savory, and spicy notes with a boost of antioxidants. Tossed with fresh cilantro and crunchy peanuts, the salad is perfected with a silky dressing consistency. After a brief chill in the refrigerator, the result is a delightful blend of textures and flavors that redefine the art of healthy eating. It’s time to savor the goodness of our Thai Zucchini Noodle Salad and embrace a holistic approach to delicious well-being!

Serves 4


2 cups of zucchini spirals/noodles
2 cups of carrot noodles
1 cup of cabbage
1/4 cup peanut butter
3 T Tamari
2 T fresh lime juice
1 T maple syrup
1 tsp sriracha sauce
1-2 T water
1/4 cup chopped cilantro
1/4 cup chopped peanuts


1. In a large bowl combine spiralized zucchini noodles, carrot noodles, and sliced cabbage. 
2. In a separate medium-sized bowl, heat peanut butter up in the microwave for 15-30 seconds to ensure easier mixing. 
3. Add soy sauce, lime juice, agave nectar, and sriracha sauce to the bowl of peanut butter. Whisk to combine. Add water, as needed, until a smooth, salad dressing-like consistency is reached. 
4. Add peanut sauce, cilantro, and peanuts to the bowl of veggie noodles and toss to combine. 5. Refrigerate for 15-30 minutes.
5. Serve chilled and enjoy!



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